Tailgating is a family tradition for Hey Y'all host and Test Kitchen Pro Ivy Odom.

Ivy Odom

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Credit: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
6
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"The only thing that can rival the devotion to our college team of choice is our love of tailgating." Hey Y'all host and Test Kitchen pro Ivy Odom knows a little thing or two about gameday—and she learned from the best. Her mama was known as the tailgating queen, never failing to disappoint with her unique gameday spreads. "Her trusty cast-iron skillet was always at hand, ready to cook anything on the grill," writes Ivy. "Inspired by one of her melted cheese dips, this Pimiento Queso Fundido is sure to be the perfect addition to your lineup this year."

Whether you make it on your stovetop at home or under a tent in your beloved college town, this gooey riff on pimiento cheese is best served piping hot with warm tortillas or chips for dipping. It will instantly become a fan favorite that will have all of your guests going for two. We use charred flour tortillas for dipping in this pot of liquid gold cheese. Simply heat the tortillas in a cast-iron skillet until they're slightly charred on both sides—or just dig in with tortilla chips.

Take your queso to the next level with flavorful ingredient combos. Try it extra spicy with diced jalapeño chiles or red Fresno chiles, crumbled cooked chorizo, and spicy corn chips (such as Fritos Flamin' Hot). Go farm-to-queso with pickled red onions, charred corn kernels, diced fresh tomatoes, diced fresh bell peppers, chopped scallions, and cilantro. Or go fully loaded with crumbled cooked bacon, crumbled queso fresco (fresh Mexican cheese), crispy fried onions, sliced pickled jalapeños, and chopped scallions.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 10-inch cast-iron skillet over medium. Add sliced onion. Cook, stirring often, until softened and beginning to caramelize, 8 to 9 minutes. Add kosher salt, paprika, and all but ¼ cup of the sliced pimientos. Cook, stirring constantly, until paprika is fragrant, about 1 minute. Add Cheddar, Monterey Jack, Gouda, and Worcestershire, stirring until cheeses begin to melt. Cook, stirring occasionally, until cheeses are melted and bubbly, 5 to 7 minutes.

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  • Remove skillet from heat; top mixture with remaining ¼ cup sliced pimientos. Serve with charred tortillas, and garnish with desired toppings (below). 

Top it Off

Extra Spicy: Sliced jalapeño chiles or red Fresno chiles, crumbled cooked chorizo, andspicy corn chips (such as Fritos Flamin' Hot)

Farm to Queso: Pickled red onions, charred corn kernels, diced fresh tomatoes, diced fresh bell peppers, chopped scallions, and cilantro

Fully Loaded: Crumbled cooked bacon, crumbled queso fresco (fresh Mexican cheese), crispy fried onions, sliced pickled jalapeños, and chopped scallions

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